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. 2017 Nov 8;8:2209. doi: 10.3389/fmicb.2017.02209

FIGURE 2.

FIGURE 2

Evolution of color parameters a(upper) and hab (lower) during fermentation in the diverse treatments. Error bars denote standard deviation calculated from duplicate fermentation vessels. CA-C, cured control; CA-H, heat-shocked cured olives; FG-C, refrigerated fresh green control; FG-H, heat-shocked refrigerated fresh green olives; TA-C, control of traditional olives; and TA-H, heat-shocked traditional olives. All treatments were applied to the Aloreña de Malaga cultivar.